In a medium mixing bowl, combine mayonnaise, diced celery, green onions, fresh herbs, chopped capers, Dijon mustard, red wine vinegar, lemon zest, garlic, paprika, garlic salt, onion powder, sea salt, and freshly cracked pepper. Stir well until fully blended.

In a large pot, bring water to a rolling boil, adding sea salt and lemon juice for flavor. Carefully add the cleaned shrimp and cook for about 2-3 minutes or until they turn pink and opaque. Quickly transfer the shrimp to an ice bath to halt cooking.

Preheat your broiler. Generously butter the insides and tops of the hot dog buns. Place the buns on a baking sheet and broil for 1-2 minutes, keeping a close eye on them.

Add the chopped shrimp to the prepared mayo dressing. Gently fold until all the shrimp is well-coated with the dressing.

Stuff the shrimp mixture into the toasted buns. Garnish with a squeeze of fresh lemon juice, sea salt, cracked pepper, and additional fresh herbs.